Blackberry Crisp

(I don't like fruit desserts too sweet - if you like them sweeter, bump up the sugar in the fruit mixture to ½ cup or more.)

serves 6

Fruit Mixture:
8 cups fresh blackberries (about six 6-ounce containers) or whatever mixture of berries you like
⅓ cup sugar  
1 large lemon, zested and juiced (keep separated)
¼ teaspoon ground nutmeg
¼ teaspoon cinnamon
pinch of salt
1½ Tablespoons cornstarch

1 cup rolled oats (I use regular but you can use quick-cooking if you want)
⅓ cup brown sugar
½ cup whole wheat flour  (I prefer whole wheat for a richer taste, but you can use regular AP flour)
½ cup butter (1 whole stick), cut into slices

Preheat the oven to 350° F. 

Make the fruit mixture:
Place the berries in a large bowl.  Add the sugar, lemon zest, nutmeg, cinnamon and salt and toss gently.  Place the cornstarch and lemon juice in a small jar with a lid and shake well.  Pour over the berry mixture and gently toss again until coated. 

Spray an 8x8 glass baking dish with cooking spray and add the berry mixture.  

Make the crisp topping:
In a food processor, add the oatmeal, sugar and flour and pulse until blended.  Add the sliced butter and pulse until the mixture is well blended.  (If you don't have a food processor, you will have to do this in a bowl and use two knifes, cutting the butter into the oatmeal mixture until it is well blended.)

Assemble and bake:
Scatter the topping over the fruit.  Bake for about 45 - 50 minutes, until the topping is crisp and brown and the fruit is bubbling.  Remove from oven to let cool and set up a bit until just warm.  Serve with vanilla ice cream on top.  

 The Italian Dish